Corned Beef Breakfast Scramble (No Potatoes!)
This quick and hearty corned beef breakfast scramble skips the potatoes for a lighter, low-carb option packed with flavor. Perfect for busy mornings or a satisfying brunch.
Ingredients
- 1 tbsp butter or oil
- 1 small onion, diced
- ½ bell pepper, diced
- ½ zucchini, diced
- 1 cup canned corned beef, diced or crumbled
- 4 large eggs
- Salt and pepper, to taste
- ¼ tsp garlic powder
- ¼ cup shredded cheese (optional)
- Fresh parsley or chives, for garnish (optional)
Instructions
- -Warm up that skillet!Heat a skillet over medium heat and toss in some butter (or oil, if you're feeling fancy). We're not here for dry food, people.-Get those veggies sizzling!Drop in the onion and bell pepper. Sauté them for 2–3 minutes until they’re soft and starting to smell like they belong in a gourmet meal (or at least like something you actually want to eat).-Zucchini time!Now, throw in the zucchini. Let it cook for another 3–5 minutes until it’s tender but still holding on to that gorgeous green color. We’re making veggies look good here.-Corned beef enters the chat.Stir in your canned corned beef and let it cook for 4–5 minutes. Give it an occasional stir—this isn’t a race, just let it crisp up a bit like it’s been working out.-Whisk those eggs!While the magic is happening in the skillet, crack a couple of eggs into a bowl, add salt, pepper, and garlic powder (don’t skimp, this is flavor town), and whisk it like you're preparing to enter a cooking competition.-Eggs away!Pour the egg mixture into the skillet like a boss, and stir it gently—no need to rush, just let it come together into creamy deliciousness. The eggs should set, but we’re going for soft, not "rubber chicken" texture.-Cheese me up!If you’re feeling cheesy (and let’s face it, who isn’t?), sprinkle some cheese on top. Let it melt for a minute or two, because cheese + hot eggs = heaven.-Finishing touches.Pull the skillet off the heat. Garnish with fresh herbs like parsley or chives—because we’re classy, even if we’re just eating breakfast.-Serve and enjoy!Plop it on a plate, serve it warm, and dig in. Bonus points if you pretend you're a professional chef while taking the first bite.
Notes
- Adjusting veggies: Feel free to swap in whatever veggies you have in your fridge—spinach, mushrooms, or even leftover roasted vegetables work great in this scramble.
- Crisping corned beef: If you like your corned beef crispy, let it cook a little longer in the skillet. Just make sure it doesn’t burn!
- Egg texture: For a fluffier scramble, add a splash of milk or cream to the eggs before whisking. Keep stirring gently for the creamiest texture.
- Cheese options: Go wild with your cheese! Cheddar, mozzarella, or even a sprinkle of parmesan on top works wonders.
- Herb garnishes: Fresh parsley or chives are great for a pop of color and flavor, but you can use whatever fresh herbs you have on hand—basil or thyme are good alternatives.
- Make it low-carb: For a lower-carb version, skip the toast or serve with a side of avocado.
- Serving tip: This dish is perfect on its own, but it pairs wonderfully with a light side salad or some crusty bread if you're looking for something extra.